Gipsy Sauce
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 182. The excerpt below is the record exactly as published.
half a bay-leaf. Stew these at the side of the fire, to get out the flavour, in tarragon, elder, or plain vinegar, to your taste, three dessertspoonfuls of either, with as much consonune (p. 77). When this is done, pour the liquor into a basin 332 THE THOIiOUGH GOOD COOK. on the yolks of four or live eggs, stirring all the time ; return them to the stew-pan, which put on the fire ; keep the sauce stirring with a whisk — it must not hoil. When as thick as double cream take it off, strain it through a tammy, and work a little piece of fresh butter into it ; add a little lemon- juice and salt. This sauce is for immediate use. 23. Fish Gravy (Coulis de Poisson). Put into a saucepan a piece of butter, a few slices of onion, a carrot cut in jiieces ; then add the heads, the remains, and the l>ones of any fish ; let the vegetables simmer without burning, moisten with a vegetable gravy, and when it boils, thicken in the same fashion as a meat gravy, and use it in the same way. 24. Garlic, Bruise in a stone mortar three or four heads of garlic, together with a few pistachio nuts and four or five blanched almonds : then add two boiled potatoes — or, if you do not like potatoes, soaked bread will do : pound all well together, adding a little salt and pepper, stir vigorously all the ingredients, and the while pour in some olive oil and vinegar ; but be very careful not to pour in too heavily or too fast, or you will turn your sauce sour. This sauce can bo used with almost any kind of fish or poultry. 25. Geneva. Take a few mushrooms, onions, carrots sliced, parsley, a sprig of thyme, a bay-leaf, two ounces of ham, two cloves. HAUCES. 333 a blade of mace, and peppercorns ; pass the whole over the fire with a little butter. When it becomes clear, add a tablespaonfnl of flour, stir it well over the fire a few minutes, and add good consomme (p. 77) to bring it to the consistence of cream; with this put half a bottle of sherry or Madeira. Let the whole simmer until the roots are done; skim it well, and strain it over wdiatever fish you have occasion to dress. When the fish is done, take it carefully up Avith a slice, drain it, and put the sauce into a stew-pan ; boil it, and skim off the fat. The moisture from the fish will thin your sauce ; y(ju Avill, therefore, reduce it by boiling. Add a little flour and butter kneaded ; finish Avith a little anchoA'}^ butter, lemon-juice, and ca3"cnne, and mask the fish Avith it. 26. German Sauce (Sauce Alleniande). To make this sauce, the remains of the liquor in Avhich fowls have been boiled, or chicken consomme, or indeed anything Avhich has a flavour of chicken, should be added to an equal quantity of smooth sauce (see No. 63) and set to sinnner till reduced ; after Avhich skim, remove the fat, add tlie yolks of tAvo or three eggs, a piece of fresh butter of the size of a Avalnut, and pass through a sieve. 27. Gipsy. Put tAvo ounces of truffles, chopped very fine, to a glass of Madeira or sherry, Avith half a bay-leaf and a little garlic ; fill up Avith broAvn Italian sauc
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Cook this with the app: pantry check, scaling, and the assistant.